July 16, 2024

Athens News

News in English from Greece

Why Greek Yogurt Is Better Than Others


Since the inhabitants of the planet have been diligently monitoring their diet lately, the emphasis is on Greek yogurt.

Wherever you go, chances are you'll find Greek yogurt in the supermarket refrigerator. You'll likely see it among your breakfast options at larger, better coffee chains, especially those that have health-promoting food lists. You will also find many videos on YouTube with millions of views on how you can make Greek yogurt at home.

The diet-conscious preference for Greek yoghurt is reflected in the €3.23 billion in revenue generated by the market in 2022 in the US. According to Statista, our yogurt accounts for more than 50% of total yogurt revenue in this country.

Experts estimate that the value of the global Greek yogurt market will reach 45.18 billion euros by 2030. Today it is 25,780,000,000 euros.

Greek companies are also among the largest players, and the company founded by Turkos (Τούρκος) leads the market for related products in the United States.

Like all yogurts, Greek yogurt is made from fermented cow's milk. It is less watery and thicker than others because the whey (that yellow liquid that remains after yogurt thickens) has been removed.

Casein (see another essential protein that contains amino acids, carbohydrates and two essential elements: calcium and phosphorus) remains. It is to him that we owe the grams of protein that Greek yogurt has (in a cup with 2% fat content – 19 grams. This is twice as much as in regular yogurt in one serving).

There is a high concentration of lactic acid produced when bacteria ferment natural sugars (lactose). Fermentation makes Greek yogurt an excellent probiotic product, a “gift” to our gut and the only solution for people with lactose intolerance. By the way, it is probiotics that give Greek yogurt tastes sour. The product is a good source of microelements: from vitamins A and B12 to calcium, magnesium, phosphorus, potassium and other minerals. We have a hard time finding them in our daily diet, especially in foods that are low in sugar or sodium.



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